Butterscotch Caramel Chocolate Cake

A rich, easy dessert for a crowd from Alice Karns.

1 pkg German chocolate cake mix
1 jar butterscotch caramel ice cream topping
6 Heath bars, crushed
(1) 12-oz container extra-creamy Cool Whip

Bake cake following baking directions for a 9x12-inch pan. Cool slightly, then, using a fork, pierce cake over entire surface. Pour butterscotch caramel topping over the cake.

Sprinkle 1/2 crushed Heath bars over the topping. Carefully spread Cool Whip over the cake and sprinkle with remaining Heath bars. Refrigerate overnight, if possible.

Makes 16 to 24 servings

Makes 16 — 24 servings

Allergy Warning: Contains MilkContains Wheat

Click here for a printable version